Favorite Recipe of the Week: August 29th

Coming up for the week of August 29th – September 4th, take advantage of this free recipe for Melon & Zucchini Salad, written by our much-missed and greatly-adored long time Vie meal planner, Hannah.  She has since gone on to bigger and better endeavors, but we have kept this salad in rotation because of its great reception from our subscribers.

You’ll find it in the Aldi plan if you’re a subscriber, and if you attended our Spring Soiree a year ago, you would have sampled it there.  This salad sums up everything that summer is all about, and since it’s almost gone — we figured we might get one more celebratory bite in before we hunker down for fall braises and winter stews.

Enjoy!

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SIDE Melon-Zucchini Fruit Salad

Prep 10 mins

Total 10 mins

Author lynsie

Yield 8-10 servings

The dish, created by Vie Meal Planner Chef Hannah Matarazzo, is fantastic because it relies on the sweetness of melon to lure little mouths (and hands) in.  The shredded zucchini is the secret ingredient!  Practically flavorless against the juicy-sweet tang of the melon and the punch of the lemon-y dressing, the zucchini camouflages itself very well, making this salad your new best friend in the "my kid doesn't eat vegetables" department!

Ingredients

1-2 ripe melons, peeled & cubed

2 small or 1 medium zucchini, top and bottom trimmed and shredded in a food processor or grated using a cheese grater

2 lemons, peels and seeds removed (you'll be using the whole lemon)

1/4 cup apple cider vinegar

1 cup good olive oil

1/4 cup honey

1-2 tsp salt and pepper each, to taste

1/4 cup poppy seeds

Instructions

• In a large bowl, toss cubed cantaloupe and shredded/grated zucchini together, cover and chill.
• While the salad chills, make the dressing: In a blender, food processor or nutribullet, combine the following until well-mixed and emulsified: 2 lemons, cider vinegar, olive oil, honey, salt and pepper (start with 1 tsp of each then increase after tasting, if desired).
• Once mixed, stir in poppy seeds by hand.
• Drizzle over salad as needed.

Notes

*Chef's Tip: Add 2 Tbsp Dijon Mustard and 1 shallot, minced and you'll have an excellent French honey mustard dressing for green salads!

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